Fruits are rich in nutrients, but they are not easy to preserve. A slight mistake can cause dehydration and decay. The emergence of dry ice provides a high-quality solution to the problem of fruit preservation.
Dry ice is solid carbon dioxide with a temperature of -78.5 ℃. When used for fruit preservation, it sublimates into carbon dioxide gas, rapidly reducing the surrounding temperature, slowing down fruit respiration and metabolism, and helping to extend the shelf life. Meanwhile, an increase in carbon dioxide concentration can inhibit aerobic microorganisms and reduce the risk of fruit being eroded by bacteria.
In practical operation, professionals will scientifically plan the placement and amount of dry ice based on the warehouse size and fruit storage capacity, and accurately maintain the low temperature of the warehouse. During transportation, with a stable evaporation rate, dry ice can provide continuous low-temperature protection for fruits, such as tropical fruits transported from the south to the north, which remain fresh after a long journey and help reduce loss rates. Compared with traditional methods such as water ice, dry ice sublimation does not leave any residual moisture, which prevents fruits from getting damp and spoiling. It can better maintain the freshness of fruits and allow everyone to taste delicious fresh fruits at any time.http://www.xwtgb.com
Dry ice has completed a magnificent transformation from “exhaust gas” to “magical refrigerant”
21/08/2025
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